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*All recipes are courtesy of
www.allrecipes.com
and for your reference only.
• VANILLA ICE CREAM -
(Yields Approx: 6 Quarts)
12 CUPS HALF-AND-HALF CREAM
1-1/2 CUPS HEAVY CREAM
2-1/4 CUPS WHITE SUGAR
2 TABLESPOONS VANILLA EXTRACT
1-1/2 PINCHES SALT
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
In a large mixing bowl, mix half-and-half, cream, sugar, vanilla and salt.
Pour into ice cream maker freezer canister and start freezing process.
• INSTANT STRAWBERRY ICE CREAM -
(Yields Approx: 6 Quarts)
9 POUNDS FROZEN SWEETENED STRAWBERRIES, CUT INTO LARGE CHUNKS
3 CUPS SUGAR, PLUS
1/4 CUP AND 2 TABLESPOONS SUGAR
9 CUPS HEAVY CREAM
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
Place berries in blender. Whisk sugar into cream. With blender going, slowly add
cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice
cream is smooth, with small bits of berries.
Pour into ice cream maker freezer canister and start freezing process.
• APPLE CINNAMON ICE CREAM -
Custard base recipe
(Yields Approx: 6 Quarts)
18 EGG YOLKS
6 (14 OUNCE) CANS SWEETENED CONDENSED MILK (NOT EVAPORATED MILK)
6 CUPS APPLESAUCE
1 TABLESPOON GROUND CINNAMON
12 CUPS WHIPPING CREAM, WHIPPED
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
In a large mixing bowl, beat egg yolks until smooth; beat in sweetened condensed
milk, applesauce and cinnamon until well blended. Fold in whipped cream.
Pour into ice cream maker freezer canister and start freezing process.
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